Candy Corn Cake

ACTIVE TIME: 1 hr. TOTAL TIME: 3 hrs. SERVES: 16

1 (15.25 oz.) pkg. white cake mix 3 egg whites

1⁄3 cup oil

2 tsp. almond extract

11⁄2 cups butter, at room temp.

3 cups Marshmallow Fluff 3 cups confectioners’ sugar Orange and yellow concentrated

food colorings

1⁄2 cup candy corn

1 Heat oven to 350°F. Coat 2 (8") round cake pans with cooking spray. On low speed, beat cake mix with 1 cup water, egg whites and oil until blended, 30 sec.; on medium, beat 2 min. Stir in 1⁄2 tsp. extract. Divide batter between cake pans. Bake until toothpick inserted into center of each cake comes out clean, 22–25 min. Let cake layers cool 10 min. in pans. Transfer from pans to racks; let cool completely.

2 On medium speed, beat butter until light and fluffy, 2 min. On low speed, gradually beat in Fluff until combined. Gradually beat in confectioners’ sugar and remaining almond extract until combined; on medium-high speed, beat until light and fluffy, 1–2 min. Transfer 11⁄2 cups frosting to separate bowl; tint orange with food coloring. Transfer

1⁄2 cup white frosting to another bowl; tint yellow with food coloring. Transfer 1⁄2 cup orange frosting, 1⁄2 cup yellow frosting and 1⁄4 cup white frosting to separate pastry bags each fitted with small star tip (such as Wilton #22).

3 If necessary, trim cake layer tops to make even. Place 1 cake layer on serving plate; spread top with remaining 1 cup orange frosting. Top with remaining cake layer. Spread top and side with remaining white frosting. Decorate with piped frosting and candy.